There barrique is a small botte di rovere di 225 litri used to age and give the wine certain aromatic characteristics typical of the wood from which it is made.
Furono i francesi di Bordeaux the first to adopt its use because it was easy to load onto ships.
Barriques were therefore initially used not to give additional richness of aromas to the wine, but only to facilitate transport and commercialization. In Italy widespread use only began in the fine degli anni ’70 and in recent years its use has intensified especially for the market concerning wine exports to the United States. During the aging phase, the barrique contribuisce a stabilizzare il colore e favorisce, con la fragranza del legno, al complesso olfattivo del vino conferendo sentori di vaniglia, chiodi di garofano e un’altra serie di aromi che richiamano il grigliato, tostato e affumicato. All this is possible grazie a un processo molto importante, chiamato tostatura which consists of passing a flame directly on the inner part of the wood. Depending on the intensity of the flame and the duration of the process, the toasting can be of various types: light, medium, over medium, intense. Obviously, the different toasting affects the aromas that the wine placed to rest in barrique will develop.
Furono i francesi di Bordeaux the first to adopt its use because it was easy to load onto ships.
Barriques were therefore initially used not to give additional richness of aromas to the wine, but only to facilitate transport and commercialization. In Italy widespread use only began in the fine degli anni ’70 and in recent years its use has intensified especially for the market concerning wine exports to the United States. During the aging phase, the barrique contribuisce a stabilizzare il colore e favorisce, con la fragranza del legno, al complesso olfattivo del vino conferendo sentori di vaniglia, chiodi di garofano e un’altra serie di aromi che richiamano il grigliato, tostato e affumicato. All this is possible grazie a un processo molto importante, chiamato tostatura which consists of passing a flame directly on the inner part of the wood. Depending on the intensity of the flame and the duration of the process, the toasting can be of various types: light, medium, over medium, intense. Obviously, the different toasting affects the aromas that the wine placed to rest in barrique will develop.
Tu conoscevi l’importanza aromatica delle barriques??
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